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Creamy Vegan Cashew Pumpkin "Alfredo" Linguine with Baby Spinach.

  • 1 (5 oz) pkg
    baby spinach
  • ½ cup
    cashews, roasted unsalted
  • 6 fl oz
    chicken or vegetable broth
  • 2 cloves
    garlic
  • 5 oz
    linguine pasta
  • ⅛ cup
    nutritional yeast flakes
  • ½ (15 oz) can
    pure pumpkin purée
  •  
    all-purpose flour
  •  
    black pepper
  •  
    nutmeg, ground
  •  
    salt
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    1 tsp salt
    5 oz linguine pasta
  • 2
    Meanwhile, place cashews in a small bowl. Using a measuring cup, carefully remove 1 cup of boiling water from the pot and pour over the cashews; let sit for 15 minutes.
    ½ cup cashews, roasted unsalted
  • 3
    Peel and slice garlic; transfer to a blender.
    2 cloves garlic
  • 4
    Once cashews are done soaking, drain and add to the blender.
  • 5
    Add pumpkin, broth, nutritional yeast, flour, and spices to the blender and purée until smooth.
    ½ (15 oz) can pure pumpkin purée
    6 fl oz (¾ cup) chicken or vegetable broth
    ⅛ cup nutritional yeast flakes
    2 tsp all-purpose flour
    ½ tsp salt
    ⅛ tsp black pepper
    1 pinch nutmeg, ground
  • 6
    Wash and dry the spinach. (Skip this step if it came pre-washed.)
    1 (5 oz) pkg baby spinach
  • 7
    Drain pasta and set aside to drain further.
  • 8
    Return saucepan to medium heat. Add the sauce from the blender and bring to a simmer.
  • 9
    Once simmering, add spinach to the pan in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
  • 10
    Add pasta, stir to combine, and cook, stirring occasionally, until warmed through, 3-4 minutes.
  • 11
    Divide pasta between bowls and enjoy!